Step 1

Clean the fennel, removing the stems and the toughest and most stringy outer leaves, then rinse well. Dry and slice it thinly. You can use a knife or a mandoline if you want to have very thin slices, depending on your taste. Arrange the fennel slices in a salad bowl or on a plate and set aside.

Step 2

Now squeeze half an orange and set the juice aside. Peel the other two oranges as follows. Using a very sharp knife, remove completely the peel, the bitter white part, the membrane and all the filaments covering the orange. Then, using a sharp knife, cut the oranges into wedges.

Step 3

Place the oranges and fennel in a large bowl. Season with salt and ground black pepper, extra virgin olive oil and the juice of half an orange. Add the black olives and season with a little anise or fennel seeds. Mix everything well to blend all the flavors. Serve